Post by Loupy on Oct 25, 2016 16:14:53 GMT -7
Chickpea and Butternut Squash Casserole
From: Neil Lockier @ eatingrules.com/
This chickpea and butternut squash casserole makes for an excellent meatless vegetarian family meal. It has a delicious tasting filling with tangy hints of freshly grated parmesan and nutmeg. So tasty you’ll not miss the meat!
Unique fresh flavors of the creamy sauce combined with the protein packed chickpeas and heart healthy butternut squash are just some of the elements of this recipe that I feel sure you’ll love. I’m not strictly a vegetarian myself, but offer me this casserole or a meat filled one and I know it’s this one I’ll be choosing.
I hope you enjoy this delicious chickpea and butternut squash casserole recipe as much as I do.
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Serves: 6
Ingredients
2 1/4 pounds sweet potato peeled and chopped
1 1/4 pounds butternut squash peeled and cubed
3 tablespoons olive oil
2 medium Spanish onions diced
2 cloves garlic minced
14 ounces chickpeas if canned, rinsed and drained
7 ounces reduced fat creme fraiche*
3.5 ounces vegetable stock
2 tablespoons freshly grated Parmesan cheese
salt
freshly ground black pepper
freshly ground nutmeg
Instructions
Pre-heat oven to 180 degrees C / 350 Degrees F.
Cook the sweet potatoes in boiling water for 10 to 15 minutes or until tender and set aside.
While the potatoes are cooking place the butternut squash into a casserole dish with 2 tbsp. of the olive oil and roast for 30 to 40 minutes until soft, stirring occasionally.
Heat the remaining tbsp. olive oil in a separate saucepan and sauté the onion and garlic for about 3 to 4 minutes.
When the onion and garlic has softened add the tin of drained chickpeas, crème fraiche, vegetable stock and Parmesan cheese.
Heat through for about 3 to 4 minutes, season to taste and add desired amount of nutmeg.
I normally add just a pinch.
When the butternut squash is ready, remove it from the oven and empty the chickpea mixture into the casserole dish and combine with the butternut squash.
Drain and mash the potatoes and evenly spoon over the top of the chickpea / butternut squash mixture use a fork to level.
Place the casserole back into the oven for a further 15 – 20 minutes until the potatoes brown a little.
Remove, allow to rest for 5 minutes and serve.
* Look for creme fraiche @ whole foods or Trader Joes
Nutritional Information
384 calories
From: Neil Lockier @ eatingrules.com/
This chickpea and butternut squash casserole makes for an excellent meatless vegetarian family meal. It has a delicious tasting filling with tangy hints of freshly grated parmesan and nutmeg. So tasty you’ll not miss the meat!
Unique fresh flavors of the creamy sauce combined with the protein packed chickpeas and heart healthy butternut squash are just some of the elements of this recipe that I feel sure you’ll love. I’m not strictly a vegetarian myself, but offer me this casserole or a meat filled one and I know it’s this one I’ll be choosing.
I hope you enjoy this delicious chickpea and butternut squash casserole recipe as much as I do.
Prep time: 55 min
Cook time: 20 min
Total time: 75 min
Serves: 6
Ingredients
2 1/4 pounds sweet potato peeled and chopped
1 1/4 pounds butternut squash peeled and cubed
3 tablespoons olive oil
2 medium Spanish onions diced
2 cloves garlic minced
14 ounces chickpeas if canned, rinsed and drained
7 ounces reduced fat creme fraiche*
3.5 ounces vegetable stock
2 tablespoons freshly grated Parmesan cheese
salt
freshly ground black pepper
freshly ground nutmeg
Instructions
Pre-heat oven to 180 degrees C / 350 Degrees F.
Cook the sweet potatoes in boiling water for 10 to 15 minutes or until tender and set aside.
While the potatoes are cooking place the butternut squash into a casserole dish with 2 tbsp. of the olive oil and roast for 30 to 40 minutes until soft, stirring occasionally.
Heat the remaining tbsp. olive oil in a separate saucepan and sauté the onion and garlic for about 3 to 4 minutes.
When the onion and garlic has softened add the tin of drained chickpeas, crème fraiche, vegetable stock and Parmesan cheese.
Heat through for about 3 to 4 minutes, season to taste and add desired amount of nutmeg.
I normally add just a pinch.
When the butternut squash is ready, remove it from the oven and empty the chickpea mixture into the casserole dish and combine with the butternut squash.
Drain and mash the potatoes and evenly spoon over the top of the chickpea / butternut squash mixture use a fork to level.
Place the casserole back into the oven for a further 15 – 20 minutes until the potatoes brown a little.
Remove, allow to rest for 5 minutes and serve.
* Look for creme fraiche @ whole foods or Trader Joes
Nutritional Information
384 calories
